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Topic: It just started to cook! (Read 16917 times)

I make my special taco meat every now and then. I just put it into the crock pot an hour ago and the whole house smells like it. I haven't eaten very much today and it's making me a bit mad. How can uncooked beef smell so good?

Also, question just to make sure. I usually use chuck roast for this, but no market had it for less than $5 a lb. That's absurd.

One store had very large, very marbled sirloin steaks on sale for $2.50 a lb so I used that. Do you think after 12 hours in the crock pot it will pull apart?

I find that pretty much any cut of beef will tenderize perfectly in the crock pot. The only time I've had a problem was when I cooked a large roast and didn't give it enough time (like, seven hours or something). Twelve hours should be more than sufficient.

Also, I HATE that about slow cookers. All those wonderful smells for hours and hours. I do a lot of crock pot cooking. It's definitely good practice for self-control!

The meat fell apart perfectly! So now I had to shred it this morning with no breakfast. It's amazing I didn't eat half of it.

Here's the recipe. Large crockpot -

about 6 or 8 lbs of beef, usually chuck, but I guess you can do it with Top Sirloin now too. Whichever is on sale: I usually buy two decent size chuck roasts, this time I used three large top sirloin1 Lg Onion3 or three medium tomatoes (or how many you have on hand)1 bunch cilantro1 bulb garlic1 jar salsa 2 small can diced chilies

Salt & Pepper beef, cover heavily in cummin (you can not be heavy handed enough with the cummin)Throw in a handful or two of crushed red pepper

Cook 12 hours on high.

In the morning shred the beef, I usually use two pans, one for shredding and to keep the fat and veggies in and one to put the "cleaned" beef.

Strain the juices. At this point I taste and usually add more cummin and some granulated garlic. Poor juice over beef.

Now this is the important part. Freeze it. The freezing and reheating softens the meat even more and allows it to really suck up the juices.

It usually takes about 4 hours to reheat it from the frozen state, Serve however you like your meat- crispy tacos, or flour tortillas for burritos.

I've been told that this taco meat is better than the barbacoa from Chipoltle (I'm not sure about that) and I've had both kids and adults beg me to make it. Our 14 year-old nephew from France, ate it straight from a bowl, when I told him he needed to put it in a taco or burritos said there was no reason to pollute it with the anything else.

That sound delicious, I think I can smell it also. I will be making this soon!

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